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    You are in: Home / Recipes / Carrots in Raspberry Chambord Sauce Recipe
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    Carrots in Raspberry Chambord Sauce

    Carrots in Raspberry Chambord Sauce. Photo by MA HIKER

    1/1 Photo of Carrots in Raspberry Chambord Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Shannon Cooks's Note:

    I have been making this recipe for years and it is my favorite way to eat carrots. This dish is sure to impress and please; thus, serve it to those who are worthy!

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    Units: US | Metric


    • 2 lbs carrots, peeled and cut into 1/4-inch slices
    • 5 tablespoons brown sugar, divided
    • 4 teaspoons salt, divided



    1. 1
      Boil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork tender, about 10 minutes. Drain well.
    2. 2
      To prepare the sauce, drain the juice from the thawed raspberries into medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.
    3. 3
      When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with remaining 1/4 cup brown sugar, remaining 1 teaspoon salt, white pepper and lemon zest.
    4. 4
      When finished cooking, mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.

    Ratings & Reviews:

    • on September 11, 2007


      This recipe was different and tasty. I don't think I would want to have my carrots this way every time but it is a great change. And very festive, would be great when you need something for a holiday meal or a fancy dinner. I only made 1/2 a recipe because it's just my DH and myself at home now, and I really didn't think he would like it. I wish I had made the whole recipe, HE LIKED IT!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2007


      This is a very festive way to prepare carrots - delicious! I actually strained all the raspberries as much as I could when making the sauce and didnt' add whole raspberries in the sauce - was a little more work but eliminated seeds in the sauce. This would be great to make for the holidays. Thanks for the post! ZWT 3

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrots in Raspberry Chambord Sauce

    Serving Size: 1 (205 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 211.0
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.6 g
    Cholesterol 15.2 mg
    Sodium 1286.3 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 6.3 g
    Sugars 28.9 g
    Protein 1.6 g

    The following items or measurements are not included:

    Chambord raspberry liquor

    lemons, zest of

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